Process of manufacturing malt



Patented Nov. 15, 1938 Q PATENT OFFICE PROCESS OF MANUFACTURING MALTRobert L. Lindsey, Terre Haute, Ind., assignor to Benjamin S. Lindsey,Terre Haute, Ind.

No Drawing. Application September 3, 1936, Serial No. 99,288

- Claims.

My invention relates to an improved process of manufacturing malt, andthe primary object is to provide a more economical process thanheretofore, for the following among other rea- 5 sons, to wit:

First: If my improved process is carried out in conjunction with anyindustry where the malt can be used in its wet state, the entire kilndrying cost will be eliminated;

Second: Likewise in cases where kiln dried malt is required, the heatnecessary to dry the malt and wet grains in their combined state willnot exceed the heat required to dry wet grains if the whole grains hadnot been added for the purpose of sprouting.

With the foregoing in view, my present inven-.

tion consists in an improved process of manufacturing malt by employingthe by-products of distilleries and breweries known as slop or wetgrains in conjunction with whole cereal grains of various kinds.

This improved process utilizes the slop or wet grains by mixing it withcereal grains in such necessary proportions as to impart a moisturecontent sufiicient to cause the grain to sprout. The slop or pressed wetgrains from the slop acts as a planting. field for the raw seed grain inwhich to grow, thereby creating a more natural condition for thesprouting of grain for the purpose of creating or producing thesubstance called diastase.

The, term malt as referred to in this application-consists in any cerealgrains which have gone through the process of sprouting for the purposeof creating or producing an enzyme known as amylase, or in other wordsdiastase. It is well known that the grains most commonly used for thispurpose are barley and rye that has been softened by steeping in waterand allowed to germinate, and which is generally known in the art asgreen malt. Germination develops the enzyme diastase, which is capableof sacdiastase in the sprouting grain. The diastase 60 thus createdspreads to and inoculates the slop grains to the extent that, after theprocess is completed, the slop grains can be separated from the wholemalted grains and used successfully in their separate individual state,or in combina- I tion with the whole grains for the purpose of digestingthe starch in other raw grains into fermentable sugar.

Should the acidity present in the slop be excessive, it may beneutralized by the use of ammonia or any appropriate neutralizing agent,5 before being used for the purpose of steeping and sprouting raw cerealgrains.

Also the slop may be chemically treated for the purpose of keeping downinfection and also to add additional nourishment for plant life.-

In addition to the foregoing, my improved process contemplates themixing of raw grain for the purpose of sprouting, with the wet grains ofa distillery or brewery, obtained by the process of filtering, screeningor pressing for the purpose 1; of creating or producing the enzyme knownas diastase.

By this improved process of manufacturin malt, considerable time issaved and the cost of manufacture is very materially reduced.

I claim:

1. In the art of malting, the process which ,comprises the steps ofsteeping whole cereal grains in organic industrial waste of the classconsisting of wet brewers grains and distillery slop, andsprouting thegrains therein.

2. In the art of malting, the process which- ,compriscs the steps ofsteeping whole cereal grains in organic industrial waste of the classconsisting of wet brewers grains and distillery slop, sprouting thegrains'therein, and subsequently drying the sprouted grains and spentsolids from the mixture simultaneously.

3. In the art of malting, the process which comprises mixing wholecereal grains with distillery slop, removing the excess liquid andsprouting the cereal grains in the residue.

4. In theart 0f.,malting, .a. process. of steeping and sprouting wholecereal grains which comprises mixing the same with distillery slop, re-40 moving the liquid therefrom to concentrate the grain residue therein,and mixing additional whole grains with the removed liquid.

5. In the art of. malting, the process which comprises mixing wholecereal grains with a planting field of wet grains obtained from a memberof the class of organic industrial waste consisting of wet brewersgrains and distillery slop, and sprouting the cerealgrains in saidfield.

6. In the art of malting, the process which comprises the steps ofseparating excess liquid from organic industrial waste of the classconsisting of wet brewers grains and distillery slop, steeping wholecereal grains in the residue, and then sprouting the whole grains.

'7. In the art of melting, the process which comprises mixing wholecereal grains with pressed out grains from organic industrial waste ofthe class consisting of wet brewers grains and distillery slop, andsprouting the whole grains.

8. In the art of malting, the process which comprises the steps ofseparating excess liquid from organic industrial waste of the classconsisting of wet brewers grains and distillery slop, steeping wholecereal grains in the separated liquid, and then sprouting the grains.

9. In the art of malting, the steps of steeping whole cereal grains in aneutralized liquid from organic industrial waste of the class consistingof wet brewers grains and distillery slop, and sprouting the grainstherein.

10. In the art of malting, the process comprising the separation of theexcess water from the solid matter in organic industrial waste of theclass consisting of brewers wet grains and distillery slop for thesteeping and sprouting of whole grains therein, then mixing the wholecereal grains therein for the purpose of adding moisture to the saidwhole cereal grains and allowing the latter to sprout therein, forming ahigh diastatic malt.

ROBERT L. LINDSEY.

